We’re heading to the northeastern edges of Bucharest and to Piata Obor – a sprawling market that has been a cornerstone of life in the city for centuries. Monocle’s Laura Kramer takes us on a tour. See omnystudio.com/listener for privacy information.

If you’re in search of short story collections to dive into this summer, The Perfect Fig by S.M. Walker should top your list. In this week's episode of the Flavor of Italy podcast, I had the pleasure of speaking with Sharon Walker, the English-born, Italy-based author behind this charming and thoughtful work. With a cover featuring luscious figs—my favorite fruit and one I grow myself—this book caught my attention before I read a single page. It turns out that the stories inside are just as irresistible.

Michelle Phillipov's Digital Food TV: The Cultural Place of Food in a Digital Era (Routledge, 2023) explores the new theoretical and political questions raised by food TV’s digital transformation. Bringing together analyses of food media texts and platform infrastructures—from streaming and catch-up TV to YouTube and Facebook food videos—it shows how new textual conventions, algorithmic practices, and market logics have redrawn the boundaries of food TV and altered the cultural place of food, and food media, in a digital era. With case studies of new and rerun television and emerging online genres, Digital Food TV considers what food television means at the current moment—a time when on-screen digital content is rapidly proliferating and televisual platforms and technologies are undergoing significant change. This book will appeal to students and scholars of food studies, television studies, and digital media studies. Learn more about your ad choices. Visit megaphone.fm/adchoices Support our show by becoming a premium member! https://newbooksnetwork.supportingcast.fm/food

In this episode, we welcome Rob Perman, Vice President of Operations at Free Flow Wines, to share the world of wine kegging. We discuss the technical aspects of wine kegging, such as sanitation, oxygen management, and logistics, and how Free Flow Wines has grown from a small operation to a leader in custom kegging services.  Rob explains the benefits of wine on tap for restaurants, including sustainability and cost efficiency, and addresses the logistical challenges of managing a fleet of 200,000 kegs. He shares the rigorous quality control measures in place to maintain wine integrity and explores the growing trend of wine on tap in the industry. Winemaking Class Offers and Show Notes for all episodes at https://www.insidewinemaking.com/ Resources from this Episode Free Flow Wines: https://www.freeflowwines.com/ This episode is sponsored by the video course, Fundamentals of Winemaking Made Easy. Use code INSIDEWINEMAKING for $25 off the course: https://www.learndesk.us/class/6006374003638272/winemaking-fundamentals-made-easy  Follow and Review: We’d love for you to follow us if you haven’t yet. Click that purple '+' in the top right corner of your Apple Podcasts app. We’d love it even more if you could drop a review or 5-star rating over on Apple Podcasts. Simply select “Ratings and Reviews” and “Write a Review” then a quick line with your favorite part of the episode. It only takes a second and it helps spread the word about the podcast. Episode Credits If you like this podcast and are thinking of creating your own, consider talking to my producer, Emerald City Productions. They helped me grow and produce the podcast you are listening to right now. Find out more at https://emeraldcitypro.com. Let them know we sent you.

On this special episode, co-founders Danielle Duboise and Whitney Tingle sit down to share the personal and powerful story behind Beauty Biome—Sakara’s newest supplement designed to support radiant skin from the inside out. Together, Danielle and Whitney explain how Beauty Biome was over a decade in the making—crafted with clinically studied probiotic strains, collagen-preserving polyphenols (Dermaval®), and skin-essential vitamins A, D & E to support clearer, smoother, firmer skin by nourishing the gut microbiome and supporting a healthy inflammatory response associated with skin. Danielle & Whitney share:  Whitney’s personal story navigating acne, dermatologists, and Accutane What the gut-skin axis is—and why it matters for healthy aging The truth about collagen, and why preserving your own is key How to nourish your skin barrier from the inside out Beauty Biome is available now at sakara.com. Your skin’s new favorite ritual starts here: https://www.sakara.com/products/beauty-biome  Check out the video version on the Sakara Life YouTube channel here: https://youtu.be/-fNOE90lD5Q

This week on Eat Drink Smoke, Tony and Fingers review the Kristoff Ligero Maduro and Bulleit Bourbon Bottled-in-Bond Frontier Whiskey.  Topics this week include: Tony has a gas station find -- and it comes tin a tennis ball can. Israel and Iran, it is what everyone is talking about. The fellas answer listener questions -- and will there be a meat party? There are at least 6 chain restaurants that may not survive 2025. A beloved grocery chain that may be ‘better than Costco’ is opening 30 new locations. What are 8 awkward things people with poor social skills do in public without realizing it? All that and much more on the latest Eat Drink Smoke! Follow Eat Drink Smoke on social media!X (Formerly Twitter): @GoEatDrinkSmokeFacebook: @eatdrinksmokeIG: @EatDrinkSmokePodcast The Podcast is Free! Click Below! Apple PodcastsAmazon MusicStitcher SpotifySee omnystudio.com/listener for privacy information.

Today’s guest is Cheetie Kumar, self-taught chef, rock and roller, and restaurant industry champion. She and her husband Paul are the owners of Ajja, a restaurant in Raleigh, North Carolina, that celebrates the bold, beautiful flavors she loves. Ajja means “come over” in Hindi and Urdu, as Cheetie explains, and it’s the perfect word to describe their buzzy neighborhood spot. Cheetie is also vice president and a board member of the Independent Restaurant Coalition, which represents indie operators across the country. Cheetie and the IRC are fighting to keep restaurants around the country alive and thriving, a cause we can all get behind. Tune in to learn about her childhood in the Bronx, how life on the road with Cheetie’s band led to her becoming a chef, and what she means by the stupidity of ambition. Thank you to Vivienne Culinary Books for supporting our show.Click here for tickets for our Summer Tastemaker Tour. Subscribe to Cherry Bombe’s print magazine. More on Cheetie: Instagram, Ajja restaurant, Independent Restaurant CoalitionMore on Kerry: InstagramPast episodes and transcripts

Zane and Brandon Hunt are the co-founders of VIA 313. VIA 313 is a Detroit-style pizza chain. This is The Hunt Bros. third time on the show. They first joined us for episode 560 in 2018 and again in 2021 for episode 826. In 2021, they had 5 locations and today they have 24!  Interested in McClaskey Excellence Institute as recommended by the Hunt Bros.? Check it out here: https://www.restaurantunstoppable.com/mcclaskey-institute Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Marqii - Marqii helps restaurants manage online listings, menus, and reviews from one platform. It saves time, improves SEO, ensures menu accuracy across channels, and boosts customer trust. With automated updates and reputation management, Marqii streamlines digital presence and enhances discoverability. All listeners get 15% off the sticker price of any Marqii package - that's more than a month free! Only when you use our links: http://www.restaurantunstoppable.com/Marqii  Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn’t have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. Meez: Are you a chef, owner, operator, or manage recipes in professional kitchens? meez is built just for you. Organize, share, prep, and scale recipes like never before. Plus, engineer your menu in real-time and get accurate food costs. Sign up for free today and get 2 FREE months of invoice processing as a listener of the Restaurant Unstoppable Podcast. Visit getmeez.com/unstoppable to learn more. Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let’s make 2025 the year your restaurant thrives. Today's guest recommends:  McClaskey Excellence Institute Guest contact info:  Email Zane: zhunt@via313.com Email Brandon: bhunt@via313.com Website: https://www.via313.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

This week’s episode is all about Nikkolette’s Macarons! Learn more at: https://www.nikkolettesmacarons.com/

Ari Miller’s evolution from journalist to chef was anything but traditional. In this revealing conversation, he shares how food became both his creative outlet and medium for making sense of a dark and complicated world. From growing up in a dysfunctional household consumed with historical atrocities, to finding meaning in kitchens in Tel Aviv and Philly, Ari shares stories about the mentors who shaped him, the politics of sourcing, and why he believes every dish contains a story—whether or not it’s given voice. We also dig into his viral “friz wit” cheesesteak, the meaning of “relationship cuisine," and the role of cooking in his life today. It is a conversation about identity, memory, and the power of food to tell complex, human stories.Huge thanks to Andrew Talks to Chefs’ presenting sponsor, meez, the recipe operating software for culinary professionals. Meez powers the Andrew Talks to Chefs podcast as part of the meez  Network, featuring a breadth of food and beverage podcasts and newsletters.  THINGS YOU SHOULD KNOW:Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.We'd love if you followed us on Instagram. Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.For Andrew's writing, dining, and personal adventures, follow along at his personal feed.Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!